Empty My Fridge
Grilled Chicken Pitas Recipe
Ingredients
- Chicken thigh · boneless skinless2 lb
- Spedie Sauce · Salamida Original State Fair18 oz
- Greek seasoning2 oz
- Zucchini4
- Red onion1
- Bell pepper1 dozen
- Bread
- Lettuce · shredded
- Tomato · diced
- Feta cheese
- Yoghurt8 oz
- Sour cream4 oz
- Cucumber · peeled shredded1
- Garlic · minced3 cloves
- Goat cheese2 oz
- Mayonnaise1 tbsp
- Black pepper½ tsp
- Salt½ tsp
- Lemon
Instructions
- Put the chicken thighs in a zip-top bag, pour in half the bottle of Spedie sauce, move them around and refrigerate for at least one hour, up to overnight.
- Wash and slice the squash into 1/4-inch pieces, quarter the red onion, and put all the vegetables in a zip-top bag. Add the rest of the marinade and refrigerate for 1 hour.
- Set up a charcoal grill for direct heat and add a couple of small chunks of wood to the coals for smoke.
- Grill the chicken thighs, seasoning each with Greek seasoning as it cooks, for about 10 minutes total, until the internal temperature reaches at least 175°F. Move each thigh to a platter and cover loosely with foil.
- Grill the vegetables, seasoned with the remaining Greek seasoning, for 3–4 minutes per side until tender.
- Warm the pitas on the grill for 30–45 seconds. Slice the thighs into bite-size pieces and serve them with the vegetables, lettuce, tomato, feta and tzatziki.
Summarized from HowToBBQRight's video. Watch it for the details.
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GarlicOnionCheeseTomatoLemonBell pepperYoghurtRed onion
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